Issue link: http://www.e-digitaleditions.com/i/928625
w i n t e r 2 0 1 8 | 6 3 ■cr TOUTING CHEF ANITA CARTAGENA'S culinary skills as brilliant, bold, and beautiful is no hyperbole: Drawing on her Puerto Rican heritage, Cartagena cooks up some of the most innovative, mouthwatering food in Napa Valley at her fast-casual restaurant Protéa. Located in the heart of Yountville, California, Protéa and its reasonably-priced, ever- changing menu inspired by street food from around the world stands up to the likes of Bistro Jeanty, R+D Kitchen, and, yes, even Thomas Keller's famed Bouchon. The Clever Root sat down with Chef Cartagena for a rapid-fire Q&A session on her background in food, her culinary influences, and her ambitious plans for the future. Chef Cartagena's dishes are inspired by global street food and her own upbringing. The Clever Root: How did you get into the food industry? Chef Cartagena: I started out doing so many things that had nothing to do with food! I was an office manager, then an actress and model. About 18 years later, I met my business part- ner Duane Gosselin, and he brought me here to Napa Valley in September 2008. And what happened? A trip to The French Laundry! I was already reading Thomas Keller's cookbook. I became hooked, and he became my unofficial mentor. So, I went to the French Laundry and the very first bite I took was just . . . it was heaven. It was then I decided I wanted to be a chef, and I said, I'm coming back here to open my own restaurant. What influences your cooking? My upbringing, mostly. My family, family recipes, and the things I crave when I'm lying in bed and it's 4 o'clock in the morning. I was trying to cook with my mom when I was 4 years old! I just wanted to be like them, so as soon as cooking became available to me, it was like I opened Pandora's box. Everything just came pouring out! How would you describe your cuisine? Global with a Caribbean influence. What is your favorite dish? Chillo frito. It's a whole red snapper served with bomba rice, crispy plantains, and mixed greens. What do you envision for the future? Branding. I want to get my sauces out there, I want to write cookbooks—I want it all! I don't want to stop at just one restaurant; I want to open up others.